THE PURITY OF SALT IN THE SPRING

Salies-de-Béarn Salt is obtained by evaporation alone. Its underground waters undergo an ancient process, using a saltpan. This makes it a 100% natural salt, exceptionally rich in trace elements.

This salt has been used for centuries on tables across the south west of France. It is still preferred above all others by meat curers, notably producers of Jambon de Bayonne. In fact, the Salies-de-Béarn Salt is a requirement of the Jambon de Bayonne PGI.